An easy and classic Southern cornbread recipe shared by Tomunda, a really neat lady from Alabama. If you don’t have your own signature cornbread recipe, Tomunda will share hers with you.
This is a story of friendship and food.
Recently our company underwent a complete software transition. I have only been through one of these events one other time in my career. In a time when every single productive step relies on computer software, an overhaul can stop you in your tracks.
Tomunda and her team arrived as promise to walk us through the transition with ‘at the elbow support’. This is super important as the type of software we work with normally is not that intuitive. It is nothing like an app you download that you can just ‘figure out’. It was a real blessing to have her here.
When I found out the team was mostly from the deep South, I quickly changed the topic of conversation to something really important. Food.
Before moving to Texas, I lived in North Carolina for four years while I was stationed at Ft. Bragg. I remember how passionate my Southern friends were about food. They were passionate about eating food, cooking food, talking about food and sharing food. It’s a huge part of the culture.
Naturally, we bonded over talking about food. Cornbread was a hot topic. While Trenton reluctantly admitted he liked Jiffy Mix (Can he lose his Alabama citizenship?), Tomunda was gracious enough to share her classic Southern cornbread recipe with us.
Full confession, I have never made cornbread from scratch before. I vaguely remember making cornbread from Jiffy Mix once. If I had known how easy it was I would have made it often. It is perfect with my husbands prized chili recipe. I will be making this more in the future.
Tomunda likes her cornbread simple but she did say that we can add stuff to it.
‘Some people like to add a lot of sugar or corn, or even cheese’ she said.
She strongly suggests using buttermilk over milk and she really likes the corn meal mix that has the baking powder in it already.
However it is that you like your cornbread, please share your recipes with others. Sharing recipes makes the World a whole lot smaller.
You can make cornbread more moist and less crumbly by:
- Using buttermilk instead of milk.
- Add sour cream to your wet ingredients.
- Add creamed corn or frozen corn.
- Add grated cheese.
- Add an additional egg or two.
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Tomunda's Southern Cornbread Recipe
An easy and classic Southern cornbread recipe shared by Tomunda, a really neat lady from Alabama. If you don't have your own signature cornbread recipe, Tomunda will share hers with you.
Ingredients
- 2 cups of cornmeal mix (has the baking powder already mixed in)(240g)
- 1 egg
- 1/4 cup light flavored oil such as vegetable oil
- 1-2 cups of buttermilk
Instructions
- Preheat oven to 350F.
- Measure cornmeal mix and place in large bowl.
- In a medium bowl add egg, oil and 1 cup of buttermilk, mix well.
- Pour wet ingredients into dry ingredients and mix gently, don't over mix.
- Add enough extra buttermilk to make a pancake batter-like consistency.
- Pour in greased 9x9 pan.
- Bake for 28-25 minutes or until golden color and edges have a brown crust. A toothpick should come out clear or crumbly, not wet.
Notes
- You may add sugar to make a sweet cornbread.
- You can make it even more moist by adding any of the following: creamed corn, frozen corn, grated cheese, sour cream, extra eggs.
- Add jalapeños for some kick.
Nutrition Information:
Yield: 9 Serving Size: 1 sliceAmount Per Serving: Calories: 196Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 121mgCarbohydrates: 24gFiber: 2gSugar: 3gProtein: 5g
Hannah says
Great recipe base for cornbread. I added some additional buttermilk to mine and it was the perfect consistency. I also included jalapeños just for fun.
Tina says
Jalapeno cornbread is really popular in Texas, I love it! I’ll remember to try it with extra buttermilk next time.
Marisa Franca says
What a great story. I love the whole Southern culture. We spend a lot of time in the South and the way they feel about food is a lot the way the Italians feel. Now, I’ve been wanting an honest to goodness cornbread recipe — can’t wait to try it.
Julie says
I love talking cornbread, because it’s amazing the regional differences. Sugar or honey? Jalapenos and corn, or plain? This looks like such a great base recipe to figure out the kind that you like best!
Tina says
I completely agree. I didn’t know how easy it was to make.
Amanda says
I love a good southern buttermilk cornbread! I used to live in Virginia, and I remember how good the cornbread was there. I could never resist a square of it, warm! I love the idea to add grated cheese. I’d be weak around a pan of this!
Tina says
Fresh is the best. My mom, however, would take day old cornbread and pour milk and sugar on it. She was from Missouri, I think it’s a southern thing to make cereal out of anything.
Leslie Haasch says
I’m that person that will go to a BBQ place and eat nothing but cornbread, and be TOTALLY happy with my decision. This looks wonderful!
Tina says
Oh how funny, I can’t relate to that but so glad you can:)
Veronika's Kitchen says
I love cornbread! This one looks so delicious and easy to make! Definitely saving this recipe to make some time soon)
Tina says
Have fun with this one, it really is easy to make so it’s easy to experiment with.